Pumpkin Chocolate Chip Muffins

The fall season is here! Well, in AZ it i still 95 degrees during the day so it doesn't really feel like fall, but the nights are cooler so that counts! Like many others, fall time makes me want all my pumpkin flavors and smells...pumpkin spice latte from Starbucks, the smell of pumpkin candles and the pumpkin hand soaps and wallflower plugins from Bath and Body Works!

My friend Jillian brought in these yummy little pumpkin muffins to work one day and I tried one. They were so fantastic that I had to ask her for the recipe! I made a batch of these and they were gone in 2 days! My niece came into town for 4 weeks and we made a total of 3 batches while she was here! So yummy! Thanks Jillian!!

This one is pretty easy to make and you can make these gluten free if you substitute the all purpose flour for a Gluten free version.

I think this recipe falls into the category of things I will look forward to every fall!!

Enjoy :)


Ingredients

1 1/2 cups all purpose flour (If you are Gluten Free, substitute with a Gluten Free flour)

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon freshly ground nutmeg

1/2 teaspoon salt

1/2 cup unsalted butter, room temperature

1 cup granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

3/4 cup solid packed, canned pumpkin puree

1 cup semisweet chocolate chips

Directions

• Preheat oven to 350 degrees. Place rack in the middle of the oven. Line 12 muffin cups with paper liners.
• In a large bowl, mix together the flour, baking soda, ground spices, and salt. 
• In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl. With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture. Fold in the chocolate chips.   
• Fill the muffin cups evenly to the top with the batter using a spoon or an ice cream scoop. Place in the oven and bake for about 18 -20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the muffins comes out clean. Place on a wire rack to cool.

Makes 12 regular-sized muffins.

French Toast

This recipe is one of my husband's favorites. He only gets it 2 times a year...Father's Day and his birthday! So he got it today as it is Father's Day! Let's be honest though...it's not good for you but it tastes absolutely amazing! I am a health freak who constantly eats well, but you have to enjoy life's simple pleasures every once in awhile :) I am a believer in a cheat meal!!

I'm claiming this recipe as my own, only because I have altered it so much. It originally came from Better Homes and Garden...but my version is better (sorry, Better Homes).

This is not gluten free; however, I have made this with gluten free bread and it tastes pretty good...so feel free to sub out your bread if you are gluten free.

Ingredients:

• 4 beaten eggs
• 1 cup milk
• 2 Tablespoons sugar
• 2 teaspoons vanilla
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 Tablespoons butter
• Maple Syrup
• 8 slices Texas Toast

Directions:

• Pre-heat over to 350.
• In a small and shallow bowl, beat together eggs, milk, sugar, vanilla, cinnamon, nutmeg.
• Cut your slices of Texas Toast so you have 3 columns.

• Dip bread slices quickly on both sides. You want to ensure both sides are covered, but not soaked.

• In a skillet, melt your 2 tablespoons of butter over medium heat.
• Add half the bread slices and cook until the first side is lightly browned.
• Turn over and cook until the other side is browned.
• Repeat with remaining bread slices.

• Once all the bread slices are browned, place them on a cookie sheet and place in the oven for 10 minutes. The goal is to get these slightly crispy. This is what makes this recipe so good!

• Remove and add butter and syrup.

A Breakfast Recipe! Asparagus Frittata

I figured it was about time to post a breakfast recipe since breakfast is the most important meal of the day!  I tend to eat the same things over and over for breakfast…eggs, oatmeal, Ezekiel Bread English Muffin and turkey bacon.  I try to squeeze a fruit in my breakfast too.  But I tried something different this morning and wanted to share it. I found this one from Simply Recipes.  If you like asparagus –you’ll enjoy this one.  This one is fiber filled and full of protein (especially if you serve it with a side of turkey bacon).  This one is gluten free and can be dairy free if you leave the sprinkled cheese off.

Ingredients:

2 teaspoons of olive oil
½ small onion
¼ tsp salt
6-7 stalks of asparagus (tough ends snapped off)
4 large eggs, beaten lightly
1 cup of you favorite cheese – Optional (Gruyere, Swiss or mozzarella)

Directions:

Heat olive oil in a 10-inch oven proof frying pan over medium high heat.  Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes.  Add asparagus, reduce heat to medium low, and cook, covered, until the asparagus are barely tender (about 6 to8 minutes).  Pour in eggs and cook until almost set, but still runny on top, about 2 minutes.  While cooking, pre-heat oven broiler.

Sprinkle cheese (optional) over eggs and put in oven to broil until the cheese is melted and browned, about 3-4 minutes.  Remove from oven with oven mitts and slide frittata onto a serving plate.  Cut into wedges.  Serve with a side of turkey bacon or fresh fruit of your choice.  Serves 4.